Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 1 cup all-purpose flour (5 ounces by weight)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 4 tbsp softened unsalted butter
- 1/2 cup sugar plus extra for rolling
- 1 egg white
- 4 tbsp unsulphered molasses
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
Whisk to combine the flour, baking soda, salt, ginger, allspice, and cloves.
In another bowl, cream together the butter and sugar until fluffy and light.
Add the egg white and whip until smooth, then mix in the molasses.
Add the dry ingredients, and mix until the flour just disappears.
For a flatter, chewier cookie, bake the dough now, or for a less flat cookie, chill the dough in the fridge for 1 hour.
Add a few spoonfuls of sugar to a bowl, and use a small cookie scoop to drop the cookie dough straight into the sugar. Roll with your hands into a ball, then place 12 balls onto the prepared baking sheet.
Bake the cookies for 13-15 minutes, then allow to cool. Because of the egg white, the cookies will look very puffy when you pull them from the oven, but they will fall and crinkle as they cool.
Calories: 125kcal | Carbohydrates: 21g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 194mg | Potassium: 112mg | Sugar: 13g | Vitamin A: 120IU | Calcium: 16mg | Iron: 0.8mg